How to Make Yuzu Tea II

My first yuzu tea post was the lazy method. It tastes good but I also wanted to try a more traditional method. This one looks prettier too. My husband really likes ginger tea in the winter and I like to add a touch of yuzu to his mug every now and then. I like straight up yuzu tea myself. I didn’t really use a recipe so I’ll give you guidelines instead.

Yuzu Tea (Cooked)

Go by weight here.

1 part yuzu (I used six small ones)
1 part sugar (I used white)

Cut the yuzus in half and juice them (this is an easy way to remove the copious amounts of seeds they have). Put the juice into the pot you will be using. Either thinly slice the rest of the yuzus or pulse it in a food processor. I like little bits of yuzu personally so I used the food processor method. Add the yuzu and sugar to the pot. Slowly bring to a boil and simmer until the yuzus change color and become clearer. While it is cooking sterilize your jars. Add the tea to the jars and cool.

Sunshine Tea and Refrigerator Tea

I thought I had blogged about this already but it must have been my old blog that got deleted.  This is a great way to save some energy this summer.  Iced tea is, of course, a summer staple but I never really liked having to boil water, wait for it to cool enough to put in the fridge and then wait for it to chill.  Here you can skip two steps and harness the power of the sun or time.  When I was young, we used to make sunshine tea in those old four liter milk jars and then pour it into plastic juice jugs.  Now I make it in a one liter jar that fits in my fridge.  My fridge won’t hold four liters of anything.

Sunshine Tea

1 glass drink container (don’t use plastic) – widely available in Japanese grocery stores
1 tea bag per liter
(some drink containers come with mesh so you can use loose tea)
water
Optional: sugar, lemon/orange slices, spices

Put your tea bag and any other optional ingredients in your drink container and fill with water. Put out in direct sunlight for 1-3 hours depending on the size of your container and the strength of your tea leaves.  Put the container in the fridge or transfer to smaller containers – I used to fill reused 500mL drink bottles with iced tea in advance for busy mornings.

Refrigerator Tea

1 drink container (plastic seems to be okay) – widely available in Japanese grocery stores
1 tea bag per liter
(some drink containers come with mesh so you can use loose tea)
water
Optional: lemon/orange slices, spices, you can try sugar but it doesn’t mix well

Put your tea bag and any other optional ingredients in your drink container and fill with water. Put in the refrigerator for 6-12 hours depending on the size of your container and the strength of your tea leaves.   I often put it in the fridge before bed and wake up to fresh tea.

Container: Last year I started seeing containers that lay on their sides to fit in Japanese refrigerators.  I got the above one at Muji last year and I think I have seen them again this year.  They seem to be widely available in the kitchen sections of most stores.

Two new chocolate drinks

Last week on twitter reports of chocolate beer circulated in Japanese but I didn’t hear anything in English.  I was hoping for more info.  I hate beer and probably wouldn’t drink it but it might be a good joke present for the hubby. I was hoping to find it and luckily I did.  Won’t be able to review it but I will post the hubby’s review.

The second drink I found was Chocolate Sparkling – a type of soda pop I presume.  I will try it once it has chilled but I wanted post it right away because it is so intriguing.  I found it at my local supermarket for 99yen.

Ginger tea (生姜の茶)

Ginger TeaLast winter I randomly picked up a package of a powdered hot ginger drink mix for the hubby, who happens to love ginger.  I’m not too fond of ginger but I thought it would taste well mixed with yuzu tea.  He became addicted to it and I started to wonder what kind of interesting chemicals were in the powder.  Fresh off my yuzu tea success, I decided to try making hot ginger drink mix – called ginger tea on Japanese cooking websites.  The original powder was called 生姜温 – the first two characters are those for ginger and the last one is hot water.  I tried searching for a recipe using that combo and couldn’t find what I wanted.  I tried search for 生姜の茶 (ginger tea) and hit the jackpot.  This recipe was posted on Cookpad, a popular Japanese recipe website, in Japanese.  Disclaimer: I cannot guarantee that the instructions I write in English are exactly what is written in Japanese.  My Japanese is good enough to get the gist and that worked.  I don’t usually measure the ingredients with a scale but just put the sugar and ginger in two identical bowls and guestimate.  I did make it with mother-in-law last year and had to measure everything (even though she is never exact when cooking).  It was a hit with the parents-in-law.

Ginger teaPlease note that I used brown sugar instead of white sugar and thus is much darker than usual.  The husband didn’t seem to notice a difference in taste.  Last year I used white sugar and honey and the color was lighter.

Ginger Tea

Posted on cookpad.com by キングスライム (king slime? king’s lime?)

150g ginger – grated, sliced or chopped fine (the picture is chopped fine in a food processor)

150g sugar

50-100g honey (i usually skip this and add more sugar)

1 tablespoon lemon juice (I used fresh and sometimes use yuzu instead)

Put all ingredients in a sauce pan and bring to a boil on low and make sure all of the sugar has turned to syrup.  Turn off the heat and place in sterilized jars.  Store in the fridge.  Add about one tablespoon to a mug of hot water to make ginger tea.  It also tastes good in black tea and hojicha.

Note: if you grate your ginger it will be quite a bit spicier than if you slice it.  You may want to add more sugar to compensate.

This will warm you up quickly.

How to make yuzu-cha (Yuzu tea)

Yuzu

Update: I have found an even better yuzu tea recipe and have posted it here.

Yuzu may be my favorite part about winter in Japan.  For those of you who are unfamiliar with yuzu, it is a citrus fruit found in east Asia.  I’m not sure how to describe the flavor but it is delicious.  The pith is super bitter though. Somehow sugar makes the bitterness go away. My mother in law often slices yuzu thinly, sprinkles sugar over the slices and lets it sit for ten minutes.  No bitterness whatsoever.

Rock Sugar

Yuzu tea is great on a cold day. You just mix it with hot water.  It’s only the start of November but I thought I’d start early.  There are apparently two ways to make it, one like jam and the other in the fridge.  I made the fridge version last year and decided to keep with that one.  I made a half batch but am posting the original proportions

Yuzu-cha

Yuzu-cha

Original recipe here in Japanese

6 yuzus

500g rock sugar (氷砂糖)

Sterilize a large jam jar with boiling water.  Cut the yuzus in half and then slice thinly.  Remove all seeds. Layer a third of the yuzu slices and the sugar and repeat until everything has been added.  Put in the fridge and wait for about two weeks.  It should look like jam by that time.  If it doesn’t look like jam, wait a couple days longer.

IMG_0576This is what it looks like after an hour or two.  More pics to come when it is ready.

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